Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange Monascus purpureus pigments and the mycotoxin citrinin
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43918248" target="_blank" >RIV/60461373:22330/19:43918248 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.1197" target="_blank" >https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/fsn3.1197</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/fsn3.1197" target="_blank" >10.1002/fsn3.1197</a>
Alternative languages
Result language
angličtina
Original language name
Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange Monascus purpureus pigments and the mycotoxin citrinin
Original language description
Monascus purpureus was grown in submerged liquid culture using ammonium sulfate, sodium nitrate, and peptone as nitrogen sources while initial medium pH was adjusted to 2.5, 5.5, 6.5, or 8.0. The combined effect of culture pH and nitrogen source on the biosynthesis of yellow (ankaflavin and monascin) and orange (rubropunctatin and monascorubrin) pigments, plus the mycotoxin citrinin, was evaluated chromatographically. Optimum cultivation conditions, that is, initial pH 2.5 and 8.8 g/L peptone as a nitrogen source, resulted in high levels of production of yellow and orange pigments (sum of pigment concentration 1,138 mg/L) and negligible citrinin concentration (2 mg/L). © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20901 - Industrial biotechnology
Result continuities
Project
<a href="/en/project/8H17043" target="_blank" >8H17043: Collaborative research on the assessment to the safety and functions for Monascus products based on European standards</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Science and Nutrition
ISSN
2048-7177
e-ISSN
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Volume of the periodical
7
Issue of the periodical within the volume
11
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
3494-3500
UT code for WoS article
000487882500001
EID of the result in the Scopus database
2-s2.0-85073985407